Ingredients
- 500 ml heavy cream for whipped cream
- 1 tablespoon lemon juice
preparation
- Place cream in a small saucepan and heat over low heat until 88C (if you have thermometer to check the temperature: it starts to make a few small bubbles on edge enough, not warm louder) non-stop mix cream to not catch the bottom. This step takes about 10 minutes.
- Add lemon juice and everything to simmer, stirring non-stop, simmer for 5 minutes (all at 88C remain sour cream). At this stage, you will feel like cream has thickened, became a vanilla cream-like consistency.
- Allow the cream to cool completely.
- Pour cream into a sieve placed over a bowl. In place 3 layers of gauze sieve. Lift the edges of gauze, but not squeeze cheese. Put it in the refrigerator for 12 hours.
- After 12 hours, the cheese is solidified enough and the bowl under strainer will see about 2 tablespoons of buttermilk. Move the cheese in a bowl with a lid. It can be used immediately or refrigerate 1 week.
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